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Chicken Waldorf Salad
Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it's salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tips
Tips:
If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 21/2 cups chopped or shredded cooked chicken)
Tips
To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition Facts
Serving Size: about 1 1/2 cups
Per Serving:
356 calories; protein 30.6g; carbohydrates 23.1g; dietary fiber 2.9g; sugars 14.5g; fat 16.5g; saturated fat 2.4g; cholesterol 77.7mg; vitamin a iu 230.9IU; vitamin c 5.6mg; folate 33.2mcg; calcium 87.8mg; iron 1.6mg; magnesium 60.2mg; potassium 537.1mg; sodium 407.6mg; thiamin 0.2mg; added sugar 1g.
Exchanges:
1 fruit, 1/2 carbohydrate, 4 lean meat, 3 fat
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